JP2003116465A - Method for producing octopus-containing manjyu - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing an octopus-containing MANJYU (a bun having an enclosed ingredient such as a bean-jam filling or the like) having a light palatability of a rice cake. SOLUTION: This method for producing the octopus-containing MANJYU 1 comprising an outer wrapping material 2 having a dough comprising a first outer wrapping material and a second outer wrapping material and an enclosed ingredient 3 constituting a padding is to use octopus as the enclosed ingredient 3, open a hole 5 on the upper part of the MANJYU the ingredient of which is wrapped with the outer wrapping material 2 and a piece of octopus 4 is put on the hole 5.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing buns containing octopus, which is made by incorporating octopus into buns.

[0002]

2. Description of the Related Art Conventionally, baked goods, steamed foods, fried chicken and the like have been known as confectionery mainly composed of wheat flour. For example, Japanese sweets include Dorayaki, Ayu ware, Autumn leaves ware, Tora-maki, Chadori, Kintsuba, Waffle, Net ware, Large format ware, Imagawa ware, etc.
Castella etc. Steamed sweets include medicinal buns, sake buns, steamed castella, and floating islands.

[0003] Chinese confectionery such as moon cake, bean paste, meat bun, and the like are also the same type of confectionery, and traditional takoyaki, okonomiyaki, oyaki, and the like are also a family of flour-based confectionery.
These flour-based confectioneries are made to have a voluminous feel and a soft texture by using chicken eggs (especially egg white) or foaming with ispata or baking powder as needed. Also, butter, shortening, cream, etc. are used to impart shortening and creaming properties to create a crispy and fine texture.

[0004]

In addition to the above-mentioned flour-based confectionery, rice cake confectionery such as Daifuku, Kashiwa-mochi, ohagi, dumpling, and fertilizer has been made in Japan for a long time. However, since mochi confectionery is a dense product made by steaming glutinous rice and using a mortar, it has a heavy texture and a long stomach, but it is not as light as a flour-based confectionery.

In recent years, the taste of food has changed greatly, and therefore, the appearance of buns having a so-called mochi texture, which has a high density and a moist feeling unlike bread, has been awaited.

[0006] It is an object of the present invention to provide a method for producing buns containing octopus that achieves a light rice cake texture.

[0007]

In order to solve the above-mentioned problems, in a first invention relating to the present invention, a first outer packaging material and a second outer packaging material are provided.
A method for producing a bun containing octopus, which comprises an outer wrapping material having a dough mixed with an outer wrapping material and an inner wrapping material forming a filling portion, wherein octopus is used for the inner wrapping material and an upper portion of the bun filled with the outer wrapping material. A hole is opened in the hole, and a piece of octopus is placed in the hole. Moreover, in the 2nd invention which has the 1st invention as a main subject, the said 1st outer packaging material is 25-30 parts of white sucrose with respect to 100 parts of vegetable sugars.
Parts, 45 to 50 parts of water, 0.7 to 1.2 parts of baking soda, and 7 to 12 parts of normal bean paste.

In the third invention, which is mainly based on the first invention,
The second outer packaging material was prepared by mixing yam flour 10 with 100 parts soft flour.
-14 parts with 0.5-2 parts expander and 15-25 parts tapioca plant starch.

Further, in the fourth invention mainly based on the first invention, the inner wrapping material 3 is 50 to 70 parts of cabbage, 15 to 30 parts of shiitake mushroom, and boiled octopus 1 to 100 parts of pork.
Main material is 0 to 17 parts, 8 to 15 parts of leeks, 8 to bamboo shoots
It was blended with 15 parts, 1 to 3 parts of seeds and 1 to 3 parts of pine nuts. In the fifth invention mainly based on the first invention, after adjusting the outer packaging material into a dough, the portion of the bean jam forming the inner packaging material is wrapped with this dough, and after molding, steaming, cooling and individual packaging, It was stored frozen. A sixth aspect of the invention is mainly the first aspect of the invention.
In the invention of (1), the sugar content of the octopus bun is adjusted to 40 to 60 degrees, and in the seventh invention mainly based on the first invention, it is replaced with a blowfish or either a blowfish or some deviation. One was placed in the hole that opens at the top of the bun.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION A specific embodiment of a method for manufacturing octopus buns according to the present invention will be described in detail below with reference to the drawings. FIG. 1 is a cut sectional view of a bun containing octopus according to the present invention.

[Embodiment 1] A bun containing octopus showing a basic configuration of an embodiment of the present invention will be described with reference to FIG.
The octopus bun 1 of the present invention is composed of an outer wrapping material 2, an inner wrapping material 3 and a bamboo piece 4 located at the center of the bun 1.

First, the outer packaging material 2 will be described by dividing it into a first outer packaging material and a second outer packaging material. The specific material types and blending weights (blending ratios) of the first outer packaging material and the second outer packaging material are as follows.

[First outer packaging material] White sugar 150 g (14.8% by weight) Vegetable sugar 550 g (54.2% by weight) 260 g water (25.6% by weight) Baking soda 5g (0.5% by weight) Normal bean 50g (4.9% by weight)

[Second outer packaging material] Soft flour 1000g (75.2% by weight) 120 g of yam flour (9.0% by weight) Expansion material 10g (0.8% by weight) 200 g of plant starch (15.0% by weight)

The blending amount of the main ingredient of the vegetable sugar constituting the first outer packaging material will be described. For the first outer packaging material, 25 to 30 parts of white sucrose and 45 to 5 parts of water per 100 parts of vegetable sugar.
0 part, baking soda 0.7 to 1.2, and normal bean paste 7 to 12 parts. As the most preferable example, 100 parts of vegetable sugar, 27.3 parts of white sucrose, 47.3 parts of water, and 0.
It will be 9 copies and 9.1 pieces of average bean jam.

The blending amount when the soft flour constituting the second outer packaging material is the main material will be described. The second outer packaging material comprises 10 to 14 parts of yam flour, 0.5 to 2 parts of expanding material, and 15 to 25 parts of vegetable starch to 100 parts of soft flour. As the most preferable example, 100 parts of soft flour, 12 parts of yam flour, 1 part of expander, and 20 parts of vegetable starch are used.

Next, the purpose of using each material will be described.

First, as the vegetable sugar in the first outer packaging material, for example, San Marto (registered trademark of Hayashibara Co., Ltd.)
The purpose of this is to prevent the aging phenomenon of the starch blended as one of the first outer packaging materials and to reduce the sweetness of the starch-containing food in the case of the food using starch as described above. Because of. Incidentally, Sanmalto is a sugar that has a sweetness of 1/3 that of sugar, and it has a long-lasting effect by substituting a part of sugar for a low sweetness, or by combining with sugar to increase the sugar content.

In the present invention, the sugar content is controlled to be in the range of 40 to 60 degrees by mixing 550 g of Sanmalto with 150 g of white sucrose. Another common example of the sugar content will be described. In the case of grapes having a strong sweetness, the sugar content is about 15 to 18 degrees. Furthermore, when the octopus buns 1 prepared by mixing the white sucrose and Saint-Marto are frozen in a freezer, they have an effect as a texture improving material. By the way, the purpose of using the white sucrose is to increase the sugar content and water retention, and to obtain a moist feeling.

Next, in the second outer packaging material, the purpose of using the soft flour as the wheat flour is to increase the viscosity because the swelling power is small and the branched amylopectin content is large, and in particular, gluten once expands. This is because it plays the role of a skeleton of the tissue that prevents the formed fabric from shrinking. Furthermore, as a second outer packaging material, 9% of yam flour is included,
It is used to give tenacity and water retention, fineness, gloss and elasticity.

Further, a case where tapioca plant starch (registered trademark) is used as the plant starch will be described. The purpose of using the tapioca plant starch is as follows.
With the transparency, stickiness and elasticity of octopus bun 1.
It is used to give the so-called mochi texture. Incidentally, as the expansion material, for example, commercially available Ispata (registered trademark) may be used.

Next, the specific material types and blending weights (blending ratios) of the inner packaging material 3 will be described. [Inner packaging material] Cabbage 27g (27% by weight) Pork 45g (45% by weight) Shiitake 10g (10% by weight) Leek 5g (5% by weight) Bamboo shoots 5g (5% by weight) Boiled octopus 6g (6% by weight) Cucumber fruit 1g (1% by weight) Pine nut 1g (1% by weight)

Next, the blending amount when pork as a main material constituting the inner packaging material 3 is described. The inner packaging material 3 is pork 1.
50 to 70 parts of cabbage and 15 parts of shiitake mushrooms for every 00 parts
~ 30 parts, boiled octopus 10-17 parts as the main material, leeks 8
~ 15 parts, 8-15 parts of bamboo shoots, 1-3 parts of berries, 1-3 parts of pine nuts, etc. As the most preferable example, 100 parts of pork, 60 parts of cabbage, 22.2 parts of shiitake mushrooms, 13.3 parts of boiled octopus, and 11.1 green onions.
It consists of 11 parts of bamboo shoots, 2.2 parts of berries and 2.2 parts of pine nuts.

As seasonings, soy sauce, sugar, salt,
Use an appropriate amount of sesame oil and pepper.

Next, the manufacturing process of the octopus bun 1 will be described. First, a method of making the first outer packaging material will be described.
First, the upper white sugar is sieved and air is taken in between the particles so that the particles of the upper white sugar do not aggregate. Next, like the white sucrose, Sanmalto is also sieved to introduce air between the particles so that the particles do not aggregate. On the other hand, baking soda is dissolved in water. When these are ready, add the white sugar, St. Malt, and
Pour each baking soda, and then pour the normal bean paste and water.
When the addition is complete, the paddle of the mixer is rotated at medium speed for about 5 minutes until it melts well.

Next, a method of making the second outer packaging material will be described. First, the soft flour is sieved to sufficiently introduce air between the grains so that the soft flour particles do not aggregate with each other. Next, the sieved soft flour is put into a ball. Following the soft flour, yams, ispatas, and tapioca flour were put into the bowl one after another, and then the octopus finely cut with a mixer to a desired size in advance until the red color scattered in the outer packaging material was scattered. throw into.

Following the first outer packaging material which has already been charged into the mixer, the second outer packaging material is charged into the mixer, and both are sufficiently kneaded at a low speed, but if they are kneaded too much, the stiffness may be lost. You need to be careful. By the way,
It is desirable to pay close attention to the temperature and humidity of the day when kneading work is performed.

Next, how to make the inner packaging material 3 will be described. Among the inner packaging materials 3, minced pork is preferable. In addition, cabbage, shiitake mushrooms, green onions, bamboo shoots, boiled octopus and the like are finely cut into a mixer for about 1 to 2 minutes so that the texture remains. However, it is preferable to use the blackberry and pine nut without doing anything.

Then, cabbage, shiitake mushrooms, green onions, bamboo shoots, octopus, pork, spider nuts, and pine nuts, which have been weighed so as to have the above-mentioned blending amount, are put into a bowl and sufficiently kneaded.
It should be noted that it is desirable to sufficiently drain the water from the vegetables with a cloth before kneading. Then add the pre-prepared seasoning and mix well.

When the mixing operation of the inner packaging material 3 is completed, the total amount of the bean paste prepared in advance is manually added, for example, to 2 to 2.5.
It is rounded to a size of about cm. When a series of operations for the inner wrapping material 3 is completed, the outer wrapping material 2 is adjusted to the dough and then the dough is divided. Then, the dough is embedded. The top and bottom of the ball-shaped bun containing octopus 1 in which this wrapping has been completed are pressed by hand into a flat shape with a height of about 2 cm. The size of the bun at this time is, for example,
m.

After that, a hole 5 having a diameter of about 5 to 7 mm is opened by using a machine in a substantially central portion of the upper portion of the bun 1. At this time, the opened hole 5 is made of a hard material desired by the inner packaging material 3. When the small hole 5 is opened by adjusting the water content so as to obtain the desired value, and the stickiness of the outer packaging material 2 is used, the opening hole 5 having an appropriate size is gradually formed.

Next, after the opening hole 5 is boiled in advance, the molding of the octopus bun 1 on which the sliced piece 4 cut into a size of about 1 to 2 cm is placed is completed. At this time, it is preferable that the piece 4 of the octopus projects approximately half from the upper surface of the bun 1 containing the octopus. Next, steaming is performed. Since holes 5 are opened around the pieces 4 of the octopus, it is easy for the fire to pass through, and since the juice goes around the entire bun 1 without spilling, no matter where you eat it It has gravy, has a mochi texture unlike bread, and is delicious.

The steaming time at this time is preferably about 15 minutes. When the steaming process is completed, the steamed bun with octopus 1 is once cooled in a refrigerator. Next, the individual packaging work is performed, and the individual packaging work is arranged in a tray of 6 or 9 trays having a concave portion having a size capable of containing the octopus-containing buns 1.

After the buns 1 containing octopus once cooled are arranged in a tray containing 6 pieces or 9 pieces, the whole tray is vacuum-packed. Immediately after the packing work is completed, it is frozen immediately and taken out at the time of sale.

By the way, the octopus bun 1 is as described above.
After vacuum packing, it is frozen and stored, but in order to know whether the freshness has deteriorated as the number of days passes, for example, when vacuum packing, a small vinyl bag loaded with iron powder is removed. It is also possible to use it as a guideline for freshness by putting an oxygen agent, sealing the bag, and then packing the bag with the octopus buns 1.

Since the octopus buns 1 are purchased frozen in a pack, the customer fills the plate with a small amount of water and puts chopsticks on the upper edge of the plate so that the octopus buns do not drop. The buns with octopus 1 are placed parallel to each other at a distance from the table, placed in a microwave oven for a certain period of time with the buns 1 with octopus arranged side by side for thawing and heating to soften the buns with octopus 1 and then put them on a plate. Boiled buns with octopus 1
Can be steamed and eaten. When eating, you can bring out the goodness of the bun with octopus by eating either one of mustard, mayonnaise, soy sauce, or a combination of these depending on your preference.

In the present invention, octopus is described as a representative of seafood, but the present invention is not limited to this.
Instead of the octopus, a blowfish or a squid or the like may be placed in the upper opening hole 5 of the octopus bun 1.

[0038]

As described above, according to the method for producing octopus buns according to the present invention, there is a feeling of satisfaction after eating with an unprecedented mochi texture, and further, unlike bread, it has a high sugar content and is of a Chinese shape. Manju with octopus can be manufactured.

[Brief description of drawings]

FIG. 1 is a cut sectional view of a bun containing octopus according to the present invention.

[Explanation of symbols]

1 Manju with octopus 2 Outer packaging material 3 Inner packaging material 4 Octopus slices 5 holes

Claims (7)

[Claims] 1. A method for producing a bun containing octopus, which comprises an outer wrapping material having a dough containing a first outer wrapping material and a second outer wrapping material and an inner wrapping material forming a bean paste, wherein octopus is used as the inner wrapping material. A method for producing a bun containing octopus, characterized in that a hole is opened in the upper part of the bun covered with the outer packaging material, and a piece of octopus is placed in the hole. 2. The first outer packaging material, based on 100 parts of vegetable sugar, 25 to 30 parts of white sucrose, 45 to 50 parts of water, 0.7 to 1.2 parts of baking soda, and 7 ton of bean paste. The method for producing octopus buns according to claim 1, wherein the composition is 12 parts. 3. The second outer packaging material is characterized by mixing 10 to 14 parts of yam flour, 0.5 to 2 parts of ispata and 15 to 25 parts of tapioca plant starch with respect to 100 parts of soft flour. The method for producing octopus buns according to claim 1. 4. The inner packaging material 3 is based on 100 parts of pork.
50 to 70 parts of cabbage, 15 to 30 parts of shiitake mushroom, 10 to 17 parts of boiled octopus as main materials, 8 to 15 parts of leeks, 8 to 15 parts of bamboo shoots, 1 to 3 parts of sprouts, 1 to 3 parts of pine nuts The method for producing octopus buns according to claim 1, wherein 5. The outer packaging material is adjusted to be a dough, and then the bean paste forming the inner packaging material is encapsulated with the dough, molded, steamed, cooled, individually packaged, and then frozen. Item 1. A method for producing octopus buns according to Item 1. 6. The method for producing octopus buns according to claim 1, wherein the sugar content of the octopus buns is adjusted to 40 to 60 degrees. 7. The method for producing a bun containing octopus according to claim 1, wherein one of the blowfish or the squid is placed in a hole opened at the upper portion of the bun instead of the octopus slice.